Author: Rick Bayless
Author: Marian Burros
Nothing like the ubiquitous frozen drinks that bear the same name, this classic cocktail is light, refreshing, and the perfect easy cocktail to while away the summer hours.
This dressing is delicious on a colorful cold noodle salad with shrimp.
Author: Claire Saffitz
This recipe was created to accompany Chicken Sates with Peanut Dipping Sauce .
Author: Melissa Roberts
An easy Nuoc Cham recipe - Vietnamese Dipping Sauce. This recipe originally accompanied Crispy Spring Rolls. Nuoc cham is a must at every Vietnamese table, no matter what is served.
Author: Mai Pham
Author: Larraine Perri
Broiled Chicken Wings with Spicy Apricot Sauce
Author: Zakary Pelaccio
Author: Janos Wilder
Finely grated lime peel, a tangy lime glaze, and crunchy pistachios brighten up this old-school favorite.
Author: Matt Lewis
This rice bowl dinner is inspired by the Island Bowls that Chef Rawlston Williams serves at The Food Sermon in Crown Heights, Brooklyn. Originally from the Caribbean island nation of St. Vincent and the...
Author: Anna Stockwell
Chicken legs are seared until golden-brown and then slowly braised in yogurt spiked with garlic, ginger, and lots of spices until falling-off-the-bone tender. Serve with naan or another flatbread for dipping...
Author: Claire Saffitz
In this colorful dish, sweet beets are zipped up with lime, yogurt, and garlic. If you only have Greek yogurt on hand, thin it down with a little water or milk; you're looking for a sauce that's thin enough...
Author: Melissa Clark
Using the Instant Pot, this flavorful broth-traditionally cooked for hours-is made by electric pressure cooker in a fraction of the time.
Author: Laurel Randolph
Author: Sheila Jacobs
This is a great change from usual toppings for corn, baked potato, rolls and just as delish mixed into rice. Experiment...that's what cooking is all about!
Author: Happy Harry 2
Author: Virginia Burke
Author: Virginia Burke
This creamy, mellow cashew curry recipe is often the one soothing element-besides rice, of course-in an otherwise fiery Sri Lankan meal.
Author: Lauren Joseph
This limeade is made using the whole lime, which gives it a slight bitterness, but trust me: it's so good you won't want to make it any other way.
Author: Fany Gerson
Author: Chamchun Zisk
Author: Chad Robertson
Author: Bobby Flay